Jul 14 2026
Restaurants›The Still Whiskey Steaks›Duck Breast Recipe

Duck Breast Recipe

Inspired by The Still Whiskey Steaks
Time1h
Serves2

Grand Marnier shallot reduction, mushroom risotto

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Ingredients

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Duck Breast

Grand Marnier Shallot Reduction

Mushroom Risotto

Method

Duck Breast Preparation

  1. 1

    Score the Duck

    Using a sharp knife, score the skin of each duck breast in a crosshatch pattern, making sure not to cut into the meat.

  2. 2

    Season

    Rub the duck breasts with salt and black pepper, ensuring to season both sides.

  3. 3

    Cook Duck

    Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden. Flip the breasts and cook for an additional 4-5 minutes to desired doneness.

  4. 4

    Rest the Duck

    Remove the duck breasts from the skillet and let them rest for about 5 minutes before slicing.

Grand Marnier Shallot Reduction

  1. 5

    Sauté Shallots

    In the same skillet used for the duck, add the finely chopped shallots and sauté on medium heat until translucent.

  2. 6

    Add Grand Marnier

    Pour in the Grand Marnier, scraping up any brown bits from the bottom of the pan. Allow it to simmer until reduced by half.

  3. 7

    Add Chicken Stock

    Add the chicken stock to the reduction and simmer until it thickens slightly.

  4. 8

    Finish the Sauce

    Stir in the butter and season with salt and black pepper to taste. Set aside and keep warm.

Mushroom Risotto Preparation

  1. 9

    Sauté Onions and Garlic

    In a large saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened.

  2. 10

    Cook Mushrooms

    Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.

  3. 11

    Add Arborio Rice

    Stir in the Arborio rice and cook for about 1-2 minutes until the rice is slightly translucent.

  4. 12

    Add Chicken Stock Gradually

    Begin adding the chicken stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 13

    Finish Risotto

    Remove from heat and stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste.

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